a turkey gravy note

This is another quick note.  I just got my turkey in the oven, and in this particular bird there was no heart or gizzard tucked inside.  If that happens to you, no worries, a turkey neck alone makes perfectly wonderful gravy stock.  There was however a turkey liver inside and I forgot to mention this in my gravy recipe.  I don’t like liver.  The taste or the texture.  So I don’t put the liver in my gravy stock, I find I can taste the slight tinge of it.  Maybe it’s my imagination, but I leave it out.  If you like liver, go ahead and plop it in.  If you are like me and hate liver, do what I do and cook it up for the dogs.  They love it!

For those of you who don’t know which piece is the liver, it’s the darker colored one that has a swidggy texture and if you spread it out it has two sides of it.  The gizzard has two sides as well, but it is much, much firmer.

That’s all for now.  Back to the family!  Love you Emily xxxooo.  Miss you!

Posted by Meg Tilly on Sunday, October 07, 2007 in Recipes

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